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MOISTURE ISOTHERM CHARACTERISTICS FOR RED CHILLI

Mohammad Anwar Hossain, B. K. Bala

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Abstract

The adsorption and desorption equilibrium moisture contents for red chilli were determined experimentally in relative humidity range of 11-97% at the temperatures of 20, 30, 40 and 50°C. The effect of temperature on adsorption and desorption isotherms was found significant. Hystereses were observed for entire range of relative humidity and hysteresis loops decreased with the increase of temperature. Seven equilibrium moisture content models were fitted the experimental data at the temperatures of 20, 30, 40 and 50 °C. The modified Smith equation was the best fitted equation to the experimental data for relative humidity range of 11-97% for the adsorption and desorption isotherms for red chilli.

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What this paper is about

The adsorption and desorption equilibrium moisture contents for red chilli were determined experimentally in relative humidity range of 11-97% at the temperatures of 20, 30, 40 and 50°C. The effect of temperature on adsorption and desorption isotherms was found significant. Hystereses were observed for entire range of relative humidity and hysteresis loops decreased with the increase of temperature. Seven equilibrium moisture content models were fitted the experimental data at the temperatures of 20, 30, 40 and 50 °C. The modified Smith equation was the best fitted equation to the experimental data for relative humidity range of 11-97% for the adsorption and desorption isotherms for red chilli.

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Available abstract

The adsorption and desorption equilibrium moisture contents for red chilli were determined experimentally in relative humidity range of 11-97% at the temperatures of 20, 30, 40 and 50°C. The effect of temperature on adsorption and desorption isotherms was found significant. Hystereses were observed for entire range of relative humidity and hysteresis loops decreased with the increase of temperature. Seven equilibrium moisture content models were fitted the experimental data at the temperatures of 20, 30, 40 and 50 °C. The modified Smith equation was the best fitted equation to the experimental data for relative humidity range of 11-97% for the adsorption and desorption isotherms for red chilli.

Key concepts: Relative humidity, Desorption, Equilibrium moisture content, Adsorption, Hysteresis, Moisture, Humidity, Thermodynamics

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